Hario

Grind: Start with a medium-fine grind (#5.5), somewhere between the texture of granulated sugar and couscous.

Measure 1.5 grams for every ounce of water or 2 heaping tablespoons of ground for every 5 ounces of water.

Place paper filter in cone over cup or pitcher.

Bring water to boil and pour a small amount of water (approximately 4 ounces) through the filter-lined cone to rinse the paper filter and warm the server below.

Let the water drop to 200 degrees, about 2 minutes off boil. Empty the water that was used to rinse the filter and warm the server.

Place ground coffee in the rinsed and filter-lined cone and pour a small amount of water (approximately 4 ounces) over the grounds to saturate and create a bloom. Wait 45 seconds.

As the bloom settles, continue the pour as slowly as possible, stopping the pour as necessary so that the water never reaches above the original bloom volume. This will require stopping the pour every 15–30 seconds. Pour slowly and in a circular motion, with the goal of dispensing the total water used to brew in about 3 minutes.

Remove the used filter and coffee and swirl the brewed coffee for 10 seconds.

Serve and enjoy.

If the brew time is less than 2:30–3 minutes and the taste is weak, experiment with a finer grind. If the brew time is more than 3–3:30 minutes and the taste is bitter, experiment with a coarser grind.